Today is National Ice Cream Day! To celebrate we are eating some cake batter ice cream! This is definitely a fun flavor to try. I even branched out and made a custard based ice cream this time around. While I generally prefer the quick, non-egg (Philadelphia style) ice cream bases because they are fast and easy, this custard based ice cream is so delicious that I think I might just have to make more custard ice creams.
I used Annie’s Eats Cake Batter Ice Cream I just made one adjustment. In place of the 2 cups heavy cream and 1 1/2 cups whole milk, I think I used about 2 1/2 cups heavy cream and 1 cup non-fat milk. (Unfortunately, I am not 100% sure how much I used of each…That’s what I get for making something earlier in the week and waiting a few days to blog about it).
Honestly, I think it is pretty hard to mess up homemade ice cream. The higher the fat content, the more creamy it will be. If you use more non-fat (1% or 2%) milk it will be a little more icy and less creamy. Less fat may also make it a little harder to scoop coming straight out of the freezer. However, I don’t usually notice it being too hard (except this time around it was a little harder than my usual vanilla based ice creams–but after being out of the freezer for a few minutes it was perfect.).
I won’t post the recipe here because it really is the same as Annie’s recipe. Just feel free to switch up the creams a little based on your own preference and what you have.
With your leftover cake mix you can try out some of these treats (I haven’t tried any of these yet, but I think you’ll like them):
And in honor of National Ice Cream Day, here are some links to the ice cream recipes here on my blog:
You can also check out the ice cream and other summery treat recipes that I have been collecting from the internet on this pinboard. If you still do not have Pinterest and you want an invite, let me know. I’d love to send you one! Check out this post for more details on Pinterest.